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Valentine’s survival tips for procrastinators February 9, 2017

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Egads!  You’ve waited until the last minute to try and get a restaurant cupidreservation for Valentine’s Day!  Curses!  I’ll try to find some other arcane exclamations or admonishments from the early 20th century later.  But for now, act quickly!

You must make a reservation lickedty split!

Here are some random thoughts that have worked pretty well for us, and used successfully by followers of wining and dining and other bon vivants.

Act now!  Go to opentable.com and see what you can get.  Tuesday may be impossible in your favorite restaurant.

Oh, but widen your horizons and try another night!  Valentine’s is in the middle of the week.  See if you can get a reservation Wednesday, Thursday, Friday, or Saturday –  in that order.  Then, bring home some flowers on Tuesday – a card is also recommended, and breathlessly proclaim that you don’t want to take your honey out on some old weeknight when all the hoi polloi is around.  Mention the clever time shifting you’ve done by extending the holiday in his or her honor, and when you’ve made the reservation for your special romantic evening.  Order take-out.  Open a bottle of wine.  Relax.  You’re off the hook.

Some tips if Tuesday night out is a must for your Valentine:

Plan a double-date with your best friends; a four-top is sometimes easier to get than a cozy table for two.  Do NOT reserve a table larger than your needs and then saunter-in as a duet on Valentine’s and expect a warm greeting from the restaurant host (or a table).

Consider dining early.  5 to 6 p.m. is pretty quiet in most restaurants, even on Valentine’s.  Or, hey! Go dancing, or to a movie, or a play, and schedule a late reservation-9 or 10 p.m.  How European!

If your culinary skills exceed heating frozen chunks in a  microwave, make a delicious home-cooked meal with wine, and serve some nice Champagne for an aperitif.  Flowers and card are still recommended.  Or, better yet?  Jewelry!

Now, put a reminder in your phone to make a reservation for Valentine’s 2018 on January 15th–right after New Year’s for a five star restaurant.  Or, have Seri do it.

Follow one or more of these suggestions, and your Valentine will think you’re the cat’s meow.  (I promised more colloquialisms from the turn of the 20th Century).  Well, 23 skidoo, and hip-hip hooray for you!  Step out of the Wayback Machine now (mid-century), and have a very Happy Valentine’s .  Bon appetit!  And, good luck!

DFW New Year’s Eve Celebrations December 15, 2016

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Champagne First!Ring in 2017 with a bon appétit!

Here’s a sampling of New Year’s happenings around the area.  Please check with the indidvidual restaurant for availability.  Cheers!

Abacus, Dallas. Special four-course menu $125 per person http://abacus-restaurant.com

Asian Mint celebrates 2017 with a 3-course menu including a complimentary glass of champagne and featuring “Lucky Seven” dishes for $55 (plus, plus)  per person.  Includes a choice of appetizer and main course, and features “The Love Project” dessert of Green Tea S’ more with White Chocolate Ganache and Black Sesame Coconut Crust.  Asian Mint is located at 11617 N.Central Expressway at Forest Lane across from Medical City.  For reservations click bit.ly/asianmint or call 214-363-6655. www.asianmint.com .

Bird Cafe, Sundance Square, downtown Fort Worth.  Regular menu plus festive New Year’s Eve three-course prix fixe menu for $50 person, exclusive of tax, gratuity and beverages.

First course selections include:
Charred Leek and Potato Soup, 
Comice Pear Salad and
Acorn Squash Salad.

Entree offerings showcase:
Cornish Game Hen, 
Fresh Caught Black Grouper, 
Pan Seared Grass Fed Blade Steak, and
Honey Kissed Duroc Pork Shank. 
All served with seasonal vegetables.  

End the evening on a sweet note with a choice of tantalizing desserts crafted by Pastry Chef Laurel Wimberg.

Reservations are recommended but not required.  For more information go to www.birdinthe.net or call 817-332-2473

Bistecca-An Italian Steakhouse in Highland Village offers Three courses (numerous selections)—$175 per couple.  Reservations:  Call 972-318-0515 or stacey@bisteccasteakhouse.com

Boulevardier in Dallas (Bishop Arts) offers a four course dinner for $105, plus tax and tip, with an optional $45 beverage pairing.  http://dallasboulevardier.com/?page_id=2

Cafe Momentum, downtown Dallas.  Early New Year’s Eve dinner, 6 to 9 p.m. (one seating). Four courses, with wine pairings, and a Champagne toast.  $75 per person or $125 per couple. Reservations:  EventBrite

Cantina Laredo offers a spicy New Year’s Eve at its locations.  $35 per person (plus $8 for optional cocktail), featuring:

BEGIN
En salada de Arándano
Dried cranberries, green apples, candied pecans and blue cheese crumbles on
field greens with cranberry vinaigrette
Sopa de Calabaza
Pumpkin soup topped with cranberry-apple pico and roasted 
pumpkin seeds

ENTREES
Filet Portabella
7 oz. Certified Angus Beef ™ filet mignon with portabella mushroom sauce
Pollo Asada Tropical
Grilled chicken breast topped with Monterey jack cheese and mango-avocado pico, served over two Monterey jack cheese enchiladas with tomatillo sauce
Fajitas de Camaron y Piña
Bacon-wrapped shrimp filled with Monterey jack cheese and 
jalapeño, with grilled pineapple

CONCLUDE
Baya Mezclado
Fresh mixed berries with Don Julio Tequila cream
Churros
with chocolate raspberry sauce and Grand Marnier cajeta

COCKTAILS
Honeycrisp Reposado ‘Rita
Espolón Reposado Tequila, SKYY Infusions Honeycrisp Apple Vodka, Monin Granny Smith Apple Purée and fresh lime juice
Hornitos Black Barrel ‘Rita
Hornitos Black Barrel Tequila, St-Germain Elderflower Liqueur, 
fresh lime juice and Angostura bitters
Reservations:  https://www.cantinalaredo.com
Addison             (972) 458-0962 
Dallas              (214) 265-1610
Fort Worth          (817) 810-0773 
Frisco              (214) 618-9860
Grapevine           (817) 358-0505 
Lewisville          (972) 315-8100

Casa Rubia, Trinity Groves, Dallas-Performance by Spanish guitarist and Midnight toast. Special NYE menu.  http://casarubiadfw.com

Cedar Grove, Dallas.  Regular menu, and special New Year’s Eve Prix Fixe menu for $60 per person:

First course selections: • Wild Mushroom Risotto – winter truffle,
smoked pecorino
Watermelon Salad – foie gras, citrus, mâche
Tassione Farms Beet Salad – vanilla goat cheese, hazelnut, baby greens• Classic Shrimp Cocktail – horseradish, cocktail, lemon, spiced cracke

Second course selections:Pan Roasted Seabass – melted leek, sunchoke, béarnaise
Brick Roasted Filet & Poached Lobster ‘surf & turf’ – potato
galette, bordeaux jus, spinach
Jidori Chicken – farm squash, baby carrot, vadouvan spice
South Texas Pork Duo – belly, brussles, cornbread, gala apple
Third course selections: • Salted Caramel Crémeux – chocolate sable,
berries, sea salt
Pear Tarte Tatin – roasted pear, vanilla cake, butter pecan
Nutty Opera – chocolate cake, peanut butter mousse, clotted cream, New York peanuts
o Dinner will be served from 4 PM- 11 PM
o Make reservations online @OpenTable or call (214) 522-3474

Chamberlain’s Steak and Chop House, Addison, special menu from Chef Richard Chamberlain.  http://www.chamberlainssteakhouse.com

Chino Chinatown, Trinity Groves, Dallas-“Drag & Dragons”, a New Year’s Party at Chino Chinatown, drag show starring Jada Pinkett Fox, Raquel Blake and G’ Licious G. Small Bites menu through 2 AM. Equality Vodka specials and champagne toast.  http://chinochinatown.com

The Classic Cafe, Roanoke. 3-course meal for $75, plus tax and gratuity.  http://theclassiccafe.com

Cool River, Las Colinas offers special ala carte dinner and party band, The Good Question Band in the lounge.  Just spend at least $25 in the dining room and there is no cover for the entertainment.  https://www.coolrivercafe.com/?locId=cool-river-cafe-dallas

Dakota’s, downtown Dallas.  Full restaurant menu from 5 to 10:30 p.m. plus New Year’s Eve specials:

12 oz. Bone-in Filet-$55 – Wild Mushrooms & Black Garlic Demi
Crab Stuffed Lobster Tail-$55 – 10 oz. Canadian tail, Alaskan King Crab & Cornbread Stuffing, Bell Peppers, Onions
Champagne Glazed Fresh Berries -$9 – Raspberries, Blackberries, Strawberries, Mascarpone Whipped Cream, Grand Marnier Biscotti
o At the stroke of midnight, all guests at the restaurant will receive a complimentary champagne toast.
o Make reservations online @OpenTable or call (214) 740-4001

Dallas Chop House, 3 course pre-fixe menu for $70 per person served with a complimentary champagne toast! Wine pairings will be available for an additional $25 per person to enjoy with dinner.  http://www.dallaschophouse.com

Dallas Fish Market, 3 course pre-fixe menu for $65 per person served with a complimentary champagne toast! Wine pairings will be available for an additional $25 per person to enjoy with dinner.  http://www.dallasfishmarket.com

Del Frisco’s Double Eagle Steak House, Dallas –

Filet Mignon 8 oz paired with 8 oz Lobster Tail – $79 Complimentary Midnight Champagne Toast  https://delfriscos.com/steakhouse/dallas/promotions

Del Frisco’s Grille Dallas –

Lobster Tails 6 oz - $21
Two 6 oz Lobster Tails - $42
Prime Rib 16 oz - $42/Kansas City 18 oz bone-in strip $49 (available Saturday and Sunday Evening - Dec. 31-Jan.1)
Complimentary Midnight Champagne Toast

https://delfriscosgrille.com/dallas/promotions

Del Frisco’s Grille Dallas Plano –

Lobster Tails 6 oz - $21
Two 6 oz Lobster Tails - $42
Prime Rib 16 oz available Saturday and Sunday Evening (Dec. 31-Jan.1)
Complimentary Midnight Champagne Toast

https://delfriscosgrille.com/dallas/promotions

Dish Preston Hollow, Dallas.  New Year’s Eve prix fixe four-course meal, $65 per person:

For the Table: • Antipasti– marinated olives, toasted almond butter,
crusty baguette

Starter: Guajillo Lobster Bisque 
Lump Crab Louie Salad – baby iceberg, avocado, radish, pickled sweet
pepper, grated egg
Simple Greens Salad – roasted tomato vinaigrette, pita chips, crisp
shallot, feta
Lamb Dumplings – black eyed pea mousse, minted honey, ginger gastrique

Main:Sunflower Seed Crusted Flounder – crawfish sauce, thumbelina
carrots, black beans
Beef Tenderloin Roast – pommes aligot, huckleberry demi-glace, grilled broccolini
Roasted Chicken – pork belly red beans & rice, charred okra, fried pickles
Atlantic Salmon – carb avocado relish, sweet potato purée, brussel
petals, jalapeño beurre blanc
Grilled Cauliflower ‘Steak’ – cipollini, baby kale, calabrese, black radish, golden raisin brown butter

Dessert:Salted Caramel Crème Brûlée – toffee popcorn
Chocolate Mousse Trifle – kahlúa cake, cherry whipped cream,
feuilletine
Eggnog Bread Pudding – hot buttered rum, cashew brittle

Wine pairings also available.
o Dinner will be served from 4 PM- 11 PM
o Make reservations online @OpenTable or call (469) 941-7932

FT33, Dallas, Serving a 4 course menu for $95 per person with optional wine pairings for an additional $55.  http://ft33dallas.com

Front Room Tavern, University Park.  Regular menu plus New Year’s Eve prix fixe three-course menu $65 per person:  http://frontroomdallas.com

1st CourseStarter:Shrimp Cocktail – parmesan cracker, cocktail
sauce, horseradish, lemon
Foie Gras ‘B.B. & J.’ – savory waffles, hazelnut, roasted pear
Braised Pork Belly – served with cornbread, farro, pickled mushroom
and red currant
Roasted Beet Salad – vanilla goat cheese, tassione farms beets, honey vinaigrette, granola

2nd CourseMain:Stuffed Quail – traditional stuffing, roasted onion,goat cheese, rapini
Pan Roasted Scallops – maitake, winter squash, black truffle, brussels sprouts
Surf & Turf – roasted filet, buttered lobster, potato cake, spinach,
béarnaise
Potato Crusted Halibut – sunchoke, braised leeks, verjus

3rd Course – Dessert: 
Carolina Gold Rice Pudding – armagnac prunes, winter spice, smoke
Chocolate Pâte à Bombe – textures of chocolate, blood orange granite
Passion Fruit Tart – candied citrus, blueberry, clotted cream

o Dinner will be served from 3 PM- 11 PM
o Make reservations online @OpenTable or call (214) 219-8282

Grill on the Alley at Galleria Dallas will host a prix fixe New Year’s Eve dinner for $75 per person. The expansive menu includes:

STARTERS
Baby Kale Salad
Roasted Butternut Squash, Cranberries, Candied Walnuts, Bleu Cheese
Tossed in a Walnut Vinaigrette
Butternut Squash Soup
Shrimp Cocktail
Three Jumbo Shrimp with Tangy House-made Cocktail Sauce
Seafood Trio
Maryland Crab Cake with Beurre Blanc, Day Boat Scallop with Orange FennelBeurre Blanc Sauce and a Grilled Jumbo Shrimp

ENTRÉES
Pan Seared Salmon
Served over Sautéed Spinach and Topped with Shiitake Mushrooms Served
with Lemon Beurre Blanc Sauce
Kansas City Steak
18oz Prime Bone-In NY Steak
Filet Oscar
Jumbo Lump Crab, Asparagus, Topped with Béarnaise Sauce
Roasted Australian Rack of Lamb
Marinated in Rosemary Herb Seasoning with Spinach Yukon Mashed Potatoes \and Marsala Mint Sauce

DESSERTS
Hazelnut Kahlua Crème Brulee
Vanilla Custard blended with Hazelnut Kahlua, served with a Brown Sugar, Topped with Whipped Cream and Chopped Hazelnuts
New York Cheesecake With Fresh Berries or Chocolate Sauce
Reservations:  Call 214-459-1601

Kitchen LTO, Trinity Groves 5-course menu at $75 per person with a wine pairing option for additional $35 per person.   http://kitchenlto.com

Lavendou, North Dallas four course dinner with choices for $79.95 per person.  http://www.lavendou.com

Lonesome Dove, 4 courses with a champagne toast to top the night off!  Please call to make your reservations:

Fort Worth: 817-740-8810

Austin: 512-271-2474

lonesomedovebistro.com

Meddlesome Moth in the Design District, 4 course meal with seating times at 5, 7 & 9:30 pm. Early seating is $55/person & later seatings are $65/person with party favors and champagne for the last seating.  http://www.mothinthe.net

The Melting Pot in Arlington, Enjoy a five-course feature menu including champagne starting at $120 per couple. 3:30-11 p.m. The regular menu will not be available.  https://www.meltingpot.com/arlington-tx/

NOLA Brasserie, One Main Place in downtown Dallas brings New Orleans flare to Dallas with its authentic Cajun and Creole New Year’s Celebration

  • First course:
    • Crab & Crawfish Cake with a Jumbo Fried Shrimp- crab and crawfish mixed with creole veggies, pan seared- served with crystal aioli and a jumbo fried shrimp
  • Second course:
    • Strawberry & Walnut Salad- fresh Ponchatoula strawberries, bleu cheese crumbles and roasted walnuts served on a bed of fresh spring salad greens tossed in house-made strawberry vinaigrette
  • Third course choice of:
    • Cajun Filet Steak- 6-oz filet topped with Cajun hollandaise served with asparagus and fondant potatoes
    • Chicken Florentine- grilled seasoned chicken breast topped with creamed spinach and served with garlic mash potatoes
    • Redfish Acadia- Gulf redfish topped with crawfish Etouffee served with asparagus and mash potatoes
  • Dessert:
    • NOLA Bread Pudding- New Orleans-style bread pudding studded with pecans and topped with house-made NOLA rum sauce

Dinner seating will begin at 6pm with the last seating at 9:30pm. Noted Dallas musician Carlos Guedes will headline the entertainment on New Year’s Eve at NOLA Brasserie, beginning at 7:30pm. Reservations:  (469) 872-1820 or OpenTable

Oak, Dallas, 4 Course Dinner for $95 per person. Additional wine pairing for $45. Starting at 5pm.  http://www.oakdallas.com

Ocean Prime-Uptown Dallas, New Year’s eve features include Butter Poached Lobster, Wild Mushroom Risotto, Lemon Beurre Blanc, “Steak Frites”  Rosewood Ranch Wagyu NY Strip, Black Truffle Frites, Cognac Pan Sauce, Lobster Mac N Cheese

Reservations:  Call 214-965-0440

PINSTACK’s entertainment venue in Plano will feature two events on 12/31 – one catered to families and another 21+ event.   Packages for both events feature unlimited attractions, one game of bowling (based on availability), catered cuisine, non-prize video games, a complimentary glass of champagne (for adults, of course!) and more.  Family-friendly event 4:30 p.m. to 8:30 p.m.  Buffet $49.99 for adults, and $39.99 for children under 12.

21+ event 9:30 p.m. to 1:30 a.m., Chef-inspired cuisine, $59.99 per person

Limited space at each event (only 500 tickets available) – can be purchased at www.pinstackbowl.com/NYE

The Pyramid Restaurant, Fairmont Dallas Hotel, hosts an Early Dining Event for those with plans later in the evening.  The early seating, at 5:30 pm, offers a 4 Course Menu with choices of entrée and dessert for $69 per person (plus, plus).  For an additional $25, wine pairings from the San Martino Winery are available. Complimentary valet parking.

The Feature Event at, 8:00 pm, offers guests a 6 course menu including entrée and dessert choices, for $125 per person (plus, plus).   Wine pairings are available for an additional $35 per person.  Winemaker Emilio Ramos will be in attendance to feature his Texas wines from the San Martino Winery. The 8:00 pm seating dinner also includes live entertainment by Tyra Taylor, dancing , photo booth, complimentary Champagne Toast at midnight, and party favors. Complimentary valet parking is offered. Reservations may be made via Open Table or calling the Pyramid Restaurant at 214-750-5249www.fairmont.com/dallas

Rapscallion, Dallas, with a special three-course menu from Chef Nathan Tate.  $75 per person, with wine or cocktail pairing option for $35 per person.  Reservations:  469-291-5660

Roy’s in Plano, four-course menu, starting at just $55. Extended hours until 1AM. https://www.roysrestaurant.com/locations/tx/plano

Saint Rocco’s New York Italian in Trinity Groves.  Various specials.  http://www.saintroccos.com

Sea Breeze Fish Market and Grill , Plano, offers a lobster feast for two for $100.

  • Crab Stuffed Lobster for two
  • Tossed Salad
  • Two specialty sides
  • Key Lime Pie

You can also get this to go (pre-order please) and have it at home on New Year’s Eve.

Call 972-473-CRAB (2722)

Sevy’s Grill, Park Cities, Serving a three course and a four course set menu. The three course will only be served from 5:00 PM to 6:45 PM for $55.00 per person. The four course will be served all evening for $75.00 per person.  http://www.sevys.com

Silver Fox, will offer a special ala carte dinner menu for New Year’s Eve, along with a robust collection of wines by the glass and specialty cocktails.  Each of the Silver Fox locations will be open from 5 p.m. – midnight on December 31.  Features of the special menu include:

Featured Dinner Selections
Filet Mignon with Cold Water Lobster Tail 79.95
Featured Sparkling Selections
Chandon Brut    187 ml 15.00
Iron Horse Rose        68.00
Veuve Clicquot Brut    99.00
Steaks & Seafood
All entrées served with potatoes, sugar snap peas, ripe tomatoes and 
spring onions.
Also, a pre fixe dinner is offered
$47.95 per person - $17.95 for children 12 and under
Includes coffee and iced tea. Tax and gratuity not included.
Contact the Silver Fox nearest you for reservations or more information.
Locations:     https://www.silverfoxcafe.com       
1235 William D Tate Ave, Grapevine, TX
1651 South University, Fort Worth, TX
1303 Legacy Drive, Frisco, TX      
3650 Shire Boulevard, Richardson, TX

Steve Field’s Steak and Lobster Lounge, Chef’s selected “Four Course Menu” including: appetizer to be shared, soup or salad, entrée and dessert for $89 per person. Party hats, horns and a champagne toast at Midnight. Lively piano entertainer, Rick Weidemann performs beginning at 8:00.   http://www.stevefields.com

III Forks in Dallas has two ways for you to celebrate whether you want an intimate dinner or a festive dance party. The downstairs dining area offers traditional New Year’s Eve dining, while the steakhouse hosts a Gala Celebration upstairs, complete with live entertainment.  Reservations are required for either celebration.

Offerings downstairs include an expanded menu, including a Filet Mignon with Cold Water Lobster Tail for $80.  Featured New Year’s Eve sparklers including Iron Horse Rose at $68 a bottle and Veuve Cliquot Brut at $99 a bottle.

Upstairs, guests will enjoy a bottle of Schramsburg Brut Rose for every reservation and party favors at midnight.  The party features five piece band Safira performing everything from big band to disco in front of the dance floor.

Downstairs dining from menu.  Upstairs party $125 per person

Reservations at 972-267-1776

Trinity Groves-Various dinner specials (TBA) and midnight toasts.  See venue events website for updated details.  http://www.trinitygroves.com/event-listings/

Windmill Lounge, Dallas. Ring in the New Year Every Hour Somewhere in the World wIth A Complimentary Champagne Toast.  DJs Chrs Roze & Black Frames Spinning from 10pm-2am.  Backed Eyed Peas and Southern fare dished out at 11ish…5320 Maple Avenue in Dallas.  http://www.windmill-lounge.com

 

#21 Jacques Pépin “Wining and Dining with Jim White” October 13, 2016

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Stylish Coq au Vin thanks to Jacques

Jacques Pépin and Jim White

Jacques Pépin and Jim White

Recently we had the pleasure of sitting down with culinary legend Jacques Pépin at Sur La Table for a delightful conversation about his new line of kitchen products and his new book, Poulets & Legumes – My Favorite Chicken and Vegetable Recipes, both inspired by his colorful and whimsical artwork.  Think you know how to cook green beans? Hear what Jacques’ has to say about it in the latest episode of “Wining and Dining with Jim White”, the podcast devoted to introducing you to the people behind the food and wine you love.  Welcome to Episode 21.   Thanks to the amazing Jacques Pépin for joining us.  He is always so warm, friendly and fun to be with.  You can subscribe to our program on iTunes and never miss an episode.  Remember, if anybody asks you what you’re making for dinner, tell ‘em reservations!

#20 Gabriel DeLeon-Mi Dia from Scratch “Wining and Dining with Jim White” September 30, 2016

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Mexico City, Tex-Mex and Santa Fe under one roof

Executive Chef and managing partner Gabriel DeLeon, Mi Dia from Scratch

Executive Chef and managing partner Gabriel DeLeon, Mi Dia from Scratch

Celebrate “National Taco Day” and Hispanic Heritage month with Chef Gabriel DeLeon from Mi Dia from Scratch on the latest episode of “Wining and Dining with Jim White”.  Gabriel’s new Plano location features a blend of traditional Mexico City recipes with modern Tex-Mex flavors, and wait until you see the Tequila Tower!  Muy bien!

Wining and dining with Jim White, is the podcast devoted to introducing you to top chefs and winemakers—and, of course, no genetically modified ingredients were used in the making of this interview.

If you like what you hear, you can catch up on all our episodes and subscribe by going to the itunes store.

And, please remember, if anybody asks what you’re making for dinner, tell ‘em reservations!

 

 

 

#19 Danyele McPherson-Remedy and HG Sply Co “Wining and Dining with Jim White” July 5, 2016

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Driven. Dynamic. Danyele.

IMG_8048

Danyele McPherson and Jim White

Meet Chef Danyele McPherson.  We caught up with her between lunch and dinner at her popular restaurant Remedy on Greenville Avenue in Dallas.  The intellectual and talented young chef is seemingly in perpetual motion.  She’s putting a new summer menu in place at Remedy, crafting a new rooftop menu for HG Sply Co (Remedy’s sister restaurant next door), while readying a new HG location in Fort Worth, opening in late July, and preparing for a new concept Standard Service in Rockwall opening shortly afterwards.   She seems to thrive on the rapid pace.  It’s in keeping with her near meteoric rise from culinary student to intern to sous chef (for Stephan Pyles) to Top Chef.  You’re sure to get energized listening to this week’s episode!  “Wining and Dining with Jim White” is the podcast devoted to introducing you to top chefs and winemakers.  You can subscribe to our program in iTunes.  Thanks for listening.  And, remember if anybody asks you what you’re making for dinner….tell them reservations!

#18 Suzanne Groth-Groth Vineyards and Winery “Wining and Dining with Jim White” June 27, 2016

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A journey from Atari to Oakville

Suzanne Groth and Jim White

Suzanne Groth and Jim White

Meet Suzanne Groth from Groth Vineyards and Winery.  Her family made a dream journey from Silicon Valley, where her father was a principal with Atari, to Napa Valley, where they built a legacy of fine winemaking over the last 36 years.  They are now firmly “rooted in Oakville”.  Suzanne shares a colorful story of the evolution of Oakville as an AVA and how her family is now cultivating the third generation of Groth Family members to carry the standard forward.  “Wining and Dining with Jim White” is the podcast devoted to introducing you to the people behind the eats and drinks you love.  You can subscribe to our series on iTunes and never miss a program.  Thanks for joining us.  And remember, if anybody asks you what you’re making for dinner, tell ’em, “RESERVATIONS!”

Cheers!

#17 Steve De Shazo-El Centro Food and Hospitality Institute June 7, 2016

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Creating the chefs of the future

Steve DeShazo and Jim White (R) looking over Diana Kennedy's cookbook.

Steve DeShazo and Jim White (R) looking over Diana Kennedy’s cookbook.

If you don’t know Steve DeShazo, it would take you about 5 seconds to figure out you like the guy if you got the chance to meet him. He’s friendly, articulate, interested, engaged, and a great listener.  All things that help make him a great teacher and administrator.  You’d also discover that he loves his work and has found his calling in life as the Director of the El Centro Food and Hospitality Institute.   Thanks to Steve and his team who are training the great chefs of tomorrow (and numerous great chefs of today!)  “Wining and Dining with Jim White” is the podcast devoted to introducing you to the top food and wine people in the world.  Subscribe to the program on iTunes and never miss a episode.

Remember, if anybody asks  you what you’re making for dinner….tell ‘em reservations. 

#16 Phil Romano-Trinity Groves May 31, 2016

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The “Concept King” has a recipe for life too

Jim White (L) and Phil Romano in front of one of the prolific artist's paintings.

Jim White (L) and Phil Romano in front of one of the prolific artist’s paintings.

Legendary restaurateur and entrepreneur Phil Romano shares his Horatio Alger like story and how it’s affected every aspect of his life.  In addition to the blossoming Trinity Groves, the man behind Romano’s Macaroni Grill, Fuddrucker’s and so many other great restaurant concepts, talks about his love for painting and the organization chart for life he created for his son Sam.  We can all benefit from it.  Thanks for joining us on the podcast devoted to introducing you to the greatest names in food and wine, “Wining and Dining with Jim White”.  Subscribe to our program on iTunes and never miss an episode.  And, in memory of the late, great Norman Brinker who said he got very sad when he drove around and saw lights on inside home kitchens at dinnertime….

If anybody asks you what you’re making for dinner, tell ’em reservations!

#15 Jim Severson-Sevy’s May 24, 2016

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Life seasoned Sevy’s Style.  Tasty!

Chef Jim "Sevy" Severson and Jim White.

Chef Jim “Sevy” Severson and Jim White.

It’s hard to imagine that the popular restaurant Sevy’s is approaching 20 years in business.  My, how time flies when you’re having fun.  Owner, chef and namesake, Jim Severson joins us for a conversation on this week’s episode.   Sevy shares reflective moments with us about his gameplan to keep the wildly popular restaurant vital and relevant for the next generation.   It’s more than a retrospective of the Dallas restaurant scene, it’s more like a short course in how to chart a course for a life well lived.  “Wining and Dining with Jim White” is the podcast devoted to introducing you to the very best chefs and winemakers.  Subscribe to our program at iTunes, and never miss a course, er, episode.

And, remember, if anybody asks you what you’re making for dinner—tell ‘em reservations.

#14 Paula Lambert-Mozzarella Company May 9, 2016

Posted by jwdineline in Home, Interviews, Wining and Dining Podcast.
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Cheese to please

mozz_kit_tpOnce upon a time, on a sweltering summer day, Paula Lambert planted a

sweetgum tree outside her soon to open little cheese factory in Deep Ellum, Texas.  She

Paula Lambert, Mozzarella Company

Paula Lambert, Mozzarella Company

loved cheese and she loved her lifestyle living in Italy.  But, when she came home, there was nothing around like either of them. So, she decided to show people how good real mozzarella can be. That’s when she opened the Mozzarella Company.  And, show them she did! Along the way, a lifetime devoted to food, wine, travel and conviviality, produced a legacy of success, acclaim and satisfaction for Paula.  Almost 33 years later, the sweetgum tree–the symbol for her company–flourishes, as does the Mozzarella Company.  Which, by the way, produces way more than mozzarella.  Her story is about friends along the way.  It’s a history of Deep Ellum and the Dallas restaurant scene, and a fascinating travelogue.  Come along with us and enjoy the ride with Paula on today’s episode.   “Wining and Dining with Jim White” is the podcast devoted to introducing you to great chefs and winemakers….oh, and cheesemakers!  You can subscribe to the program on iTunes and catch up on all 14 programs (and counting).  Bon appetito!

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